Best Jollibee Peach Mango Pie

This Peach Mango Pie recipe is a Jollibee-inspired pocket pie with peach and mango filling that makes a delicious dessert or snack. If you're craving a sweet treat, give this easy mango pie recipe a try!

Looking for more Mango Filipino Desserts? Try my Mango Float, Mango Smoothie, or my Mango Sago!

Jump to:

• What is Jollibee Peach Mango Pie?
• Top Tip
• Substitutions
• Variations
• Storage
• Ingredients
• Frequently Asked Questions
• Best Jollibee Peach Mango Pie

What is Jollibee Peach Mango Pie?

This Peach Mango Pie recipe is a homemade version of the favorite peach mango pie of Jollibee - a popular fast-food chain in the Philippines. It's a delicious, flaky, and crunchy pocket pie with sweet mango and peach filling that's perfect for a go-to snack or breakfast.

It tastes the same as the original recipe and can surely satisfy your sweet dessert craving. With this easy pocket pie recipe, you can now enjoy a delicious peach mango dessert in the comfort of your home!

Top Tip

• It's important to wrap the dough with plastic wrap and refrigerate for an hour or up to overnight to make it dense.

Substitutions

• Filling:
  • Peach (fresh or canned, cut into cubes): Substitute with nectarines, apricots, or pears (fresh or canned, cut into cubes).
  • Ripe Mango (cut into cubes): Substitute with papaya, pineapple, or kiwi (cut into cubes).
  • Water: Substitute with fruit juice (such as apple juice, peach nectar, or mango juice).
  • Granulated Sugar: Substitute with brown sugar, honey, maple syrup, or agave syrup.
  • Ground Cinnamon: Substitute with ground nutmeg, ground allspice, or ground ginger.
  • Salt: Substitute with sea salt or kosher salt.
  • Cornstarch: Substitute with arrowroot powder, tapioca starch, or flour.
• Crust:
  • Flour: Substitute with whole wheat flour, gluten-free flour blend, or almond flour (note: texture may vary).
  • Granulated Sugar: Substitute with powdered sugar, brown sugar, or coconut sugar.
  • Salt: Substitute with sea salt or kosher salt.
  • Butter (cold): Substitute with margarine, shortening, or coconut oil (cold).
  • Cold Milk: Substitute with cold water, almond milk, or soy milk.
  • Egg Yolk: Substitute with a mixture of 1 tablespoon of water and 1 tablespoon of oil, or 1 tablespoon of yogurt.
  • Egg: Substitute with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), or ¼ cup applesauce.
  • Cooking Oil (for frying): Substitute with vegetable oil, canola oil, or sunflower oil.

Variations

• Crust Variations:
  • Whole Wheat Crust: Use whole wheat flour instead of all-purpose flour for a nuttier flavor and added fiber.
  • Gluten-Free Crust: Use a gluten-free flour blend to make the crust suitable for those with gluten intolerance.
  • Coconut Oil Crust: Substitute cold butter with cold coconut oil for a subtle coconut flavor.
  • Vegan Crust: Use margarine or coconut oil instead of butter and substitute the egg yolk and egg with flaxseed eggs or applesauce.
• Additional Flavor Variations:
  • Vanilla Extract: Add a teaspoon of vanilla extract to the filling for added depth of flavor.
  • Spiced Crust: Add a pinch of ground cardamom or allspice to the crust for a warm, spiced flavor.
  • Almond Extract: Add a few drops of almond extract to the crust for a nutty hint.
  • Topping Variations:
  • Glazed: Brush the pies with a simple powdered sugar and milk glaze after frying for added sweetness.
  • Sugared: Sprinkle the tops with coarse sugar before baking or frying for a crunchy texture.
  • Cinnamon Sugar: Mix cinnamon and sugar and sprinkle over the pies before baking or frying for extra flavor.

Storage

Unbaked:

• Refrigeration: Place the unbaked pies on a baking sheet lined with parchment paper. Cover them with plastic wrap and store in the refrigerator for up to 2 days.
• Freezing: Arrange the unbaked pies on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to bake, no need to thaw; simply add a few extra minutes to the baking time.

Baked:

• Room Temperature: Store baked pies in an airtight container at room temperature for up to 2 days. Ensure they are completely cooled before storing to avoid condensation and sogginess.
• Refrigeration: Store baked pies in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or toaster oven to retain crispiness.
• Freezing: Once the baked hand pies have cooled completely, wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
• Reheating Tips:
  • Oven: Preheat the oven to 350°F (175°C). Place the hand pies on a baking sheet and heat for 10-15 minutes or until warmed through and crispy.
  • Toaster Oven: Preheat the toaster oven to 350°F (175°C). Place the hand pies inside and heat for 10-15 minutes.
  • Microwave: If using a microwave, note that the crust may not stay as crispy. Heat on a microwave-safe plate for 1-2 minutes or until heated through.

Ingredients

• peach fresh or canned, cut into cubes 
• ripe mango cut into cubes 
• water 
• granulated sugar 
• ground cinnamon
• salt 
• water 
• cornstarch
  

Crust 

• flour 
• granulated sugar 
• salt 
• butter cold
• cold milk 
• egg yolk 
• egg 
• cooking oil

Instructions

Heat a large pan over medium heat and add peach, diced mango, water, sugar, and cook for 2 minutes. Add cinnamon and salt and stir to combine:

In a small bowl mix water and cornstarch until well combined. Then, pour in the cornstarch mixture and cook until the sauce thickens and is reduced. Transfer to a bowl and allow it to cool completely:

Crust:

In a large bowl, whisk together flour, sugar, and salt until well combined. Add cold butter and mix until it resembles a coarse meal. Then add cold milk and egg yolk and pour into the flour mixture until dough forms:

On a lightly floured surface, knead the dough for 5 minutes, then wrap the dough in plastic wrap and place it into the refrigerator for at least 1 hour.  After 1 hour, flatten the dough using a rolling pin, the dough should not be too thin:

Using a cutter, cut the dough into rounds. Scoop out a tablespoon of the filling on half of the circle leaving enough space at the edges:

Fold the pastry over the filling to form a half-moon and using a fork, seal the edges by carefully pressing down the dough. Brush the top side of the pocket pie with a beaten egg. Fry the pocket pie until golden brown at 345 degrees Fahrenheit. Transfer to a plate lined with paper towels:

Serve with a dash of confectioner's sugar or drizzle with chocolate ganache. Enjoy!

Frequently Asked Questions